Instant Potato Lefse-No Milk/Cream
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
20 large rounds
- Serves:
- 20
ingredients
- 8 cups instant mashed potatoes (potato buds)
- 3⁄4 cup Butter Flavor Crisco (12 Tbsp)
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups flour
directions
- Make the 6-7 serving size when making the potatoes. (*you may omit the margarine and salt called for on the box since it is added later).
- Mix in Crisco, sugar, and salt while potatoes are hot so Crisco will melt.
- Cool very well! I usually cool overnight in the fridge and place some saran wrap directly on potatoes to avoid a 'skin'.
- Pull from fridge and bring to room temperature. Mix in 2 cups of flour.
- Let dough rest 10 minutes.
- Roll and fry on lefse griddle. -I was taught to wear gloves so no excess moisture from hands went into the lefse and altered the texture.
- Spread butter, sprinkle with sugar, roll and enjoy! (I was told by a friend in Norway they spread with Jelly too!).
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RECIPE SUBMITTED BY
MinnMomof2
United States
I live in rural Minnesota and am a huge baker. Cooking is not a real talent for me but I do try! I have 2 kids and am a teacher for deaf/hard of hearing children.